Silverbeet and bean soup
A hearty and delicious soup based on the classic Italian ribollita. It’s packed full of flavour and wonderfully healthy vegetables.
SERVES6
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
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Method:
- Heat oil in a large pot and add the onion/leek, carrot and fennel/celery and cook over a low heat until soft and lightly browned.
- Add garlic, tomato, silverbeet, stock and water and bring to a simmer for 30 minutes.
- Add the canned beans and bring back to a gentle simmer before serving.
Tips:
All of the vegetables can be swapped out with any other vegetables or used in different proportions. Aim for approximately 5 cups of finely chopped vegetables in total.
This soup freezes well for a quick meal at a later date.
- 2 tbspoil
- 1onion or leek, finely chopped
- 1carrot, finely chopped
- 1 bulbfennel or 1 stalk celery, finely chopped
- 4 clovesgarlic, crushed
- 1 x 400g cancrushed tomatoes
- 4 cupsfinely chopped silverbeet
- 1stock cube
- 6 cupswater
- 2 x 400g cancannellini beans, drained and rinsed
Per serve
- Energy950kJ
- Total Fat8.6g
- Saturated Fat0.7g
- Total Carbohydrate38.9g
- Sugars8.0g
- Dietary Fibre13.1g
- Protein12.5g
- Sodium490mg
Method:
- Heat oil in a large pot and add the onion/leek, carrot and fennel/celery and cook over a low heat until soft and lightly browned.
- Add garlic, tomato, silverbeet, stock and water and bring to a simmer for 30 minutes.
- Add the canned beans and bring back to a gentle simmer before serving.
Tips:
All of the vegetables can be swapped out with any other vegetables or used in different proportions. Aim for approximately 5 cups of finely chopped vegetables in total.
This soup freezes well for a quick meal at a later date.
Ingredients
- 2 tbspoil
- 1onion or leek, finely chopped
- 1carrot, finely chopped
- 1 bulbfennel or 1 stalk celery, finely chopped
- 4 clovesgarlic, crushed
- 1 x 400g cancrushed tomatoes
- 4 cupsfinely chopped silverbeet
- 1stock cube
- 6 cupswater
- 2 x 400g cancannellini beans, drained and rinsed
Ingredients
- 2 tbspoil
- 1onion or leek, finely chopped
- 1carrot, finely chopped
- 1 bulbfennel or 1 stalk celery, finely chopped
- 4 clovesgarlic, crushed
- 1 x 400g cancrushed tomatoes
- 4 cupsfinely chopped silverbeet
- 1stock cube
- 6 cupswater
- 2 x 400g cancannellini beans, drained and rinsed
Nutrition Facts
Per serve
- Energy950kJ
- Total Fat8.6g
- Saturated Fat0.7g
- Total Carbohydrate38.9g
- Sugars8.0g
- Dietary Fibre13.1g
- Protein12.5g
- Sodium490mg
Method:
- Heat oil in a large pot and add the onion/leek, carrot and fennel/celery and cook over a low heat until soft and lightly browned.
- Add garlic, tomato, silverbeet, stock and water and bring to a simmer for 30 minutes.
- Add the canned beans and bring back to a gentle simmer before serving.
Tips:
All of the vegetables can be swapped out with any other vegetables or used in different proportions. Aim for approximately 5 cups of finely chopped vegetables in total.
This soup freezes well for a quick meal at a later date.
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